Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
The effects of drying conditions using a commercial microwave vacuum dryer on the physicochemical properties and antioxidant activity of Thai green tea were investigated. Nine different drying conditions (power 3200, 3600, and 4000 Watts vs. radiation time 20, 25, and 30 min) were applied in this st...
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th-cmuir.6653943832-455152018-01-24T06:11:36Z Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea Sathira Hirun Niramon Utama-ang Quan V. Vuong Christopher J. Scarlett The effects of drying conditions using a commercial microwave vacuum dryer on the physicochemical properties and antioxidant activity of Thai green tea were investigated. Nine different drying conditions (power 3200, 3600, and 4000 Watts vs. radiation time 20, 25, and 30 min) were applied in this study. The results showed that individual catechins, their total quantities, radical scavenging ability, and moisture content were significantly affected; however, total polyphenol content and color parameters were not significantly affected by these drying conditions. Based on this data, to obtain optimal physicochemical properties of green tea, drying conditions at 3600 Watts for 30 min were recommended. © 2014 Copyright Taylor and Francis Group, LLC. 2018-01-24T06:11:36Z 2018-01-24T06:11:36Z 2014-01-01 Journal 15322300 07373937 2-s2.0-84890053608 10.1080/07373937.2013.811249 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890053608&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45515 |
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The effects of drying conditions using a commercial microwave vacuum dryer on the physicochemical properties and antioxidant activity of Thai green tea were investigated. Nine different drying conditions (power 3200, 3600, and 4000 Watts vs. radiation time 20, 25, and 30 min) were applied in this study. The results showed that individual catechins, their total quantities, radical scavenging ability, and moisture content were significantly affected; however, total polyphenol content and color parameters were not significantly affected by these drying conditions. Based on this data, to obtain optimal physicochemical properties of green tea, drying conditions at 3600 Watts for 30 min were recommended. © 2014 Copyright Taylor and Francis Group, LLC. |
| format |
Journal |
| author |
Sathira Hirun Niramon Utama-ang Quan V. Vuong Christopher J. Scarlett |
| spellingShingle |
Sathira Hirun Niramon Utama-ang Quan V. Vuong Christopher J. Scarlett Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea |
| author_facet |
Sathira Hirun Niramon Utama-ang Quan V. Vuong Christopher J. Scarlett |
| author_sort |
Sathira Hirun |
| title |
Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea |
| title_short |
Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea |
| title_full |
Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea |
| title_fullStr |
Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea |
| title_full_unstemmed |
Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea |
| title_sort |
investigating the commercial microwave vacuum drying conditions on physicochemical properties and radical scavenging ability of thai green tea |
| publishDate |
2018 |
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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890053608&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/45515 |
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